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Archive for August, 2013

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Aug 30

Methods for Rethermalizing Food

There are hundreds of thousands commercial, industrial and institutional kitchens that must have a way to rethermalize food safely.  During the rethermalization process food is re-heated to safe temperatures.  Once this is done the food will be ready for consumption. In order for the rethermalization process to be successful, the food must initially be cold […]

Aug 28

Sous-vide Cooking for a Fresher Taste

Thermodyne Sous-Vide

Sous-vide (French for “under-vacuum”) is a style of cooking used frequently in instititutional, commercial, or high-volume catering kitchens.  Thermodyne Foodservice Products, Inc. is a high end producer of large commercial food warmers, which are ideal for this form of food preparing.  Why? Because in traditional sous-vide style, the food was sealed tightly in a bag […]

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